Red Pepper Zucchini Farro Salad Recipe

Introduction

This Red Pepper Zucchini Farro Salad is a vibrant and hearty dish perfect for a light lunch or a flavorful side. Combining tender farro with sautéed vegetables and a zesty dressing, it’s both nutritious and satisfying. Easy to prepare and delicious served warm or chilled.

Ingredients

• 1/2 red onion
• 2 zucchini
• 4 cloves garlic
• 1 tsp garlic powder
• 1 teaspoon Maldon sea salt
• 1/2 cup roasted red pepper strips
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 tablespoon Italian herbs seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 lb farro

Instructions

1. Step 1: Add the farro to a colander and rinse well with cold water to remove any debris.
2. Step 2: Bring a large pot of water to a boil. Add the rinsed farro and boil until soft to the touch but still slightly firm, about 15 minutes.
3. Step 3: Drain the farro thoroughly once it reaches an al dente texture.
4. Step 4: While the farro cooks, heat a small amount of olive oil in a pan over medium-high heat.
5. Step 5: Add the chopped red onion and cook until soft and lightly browned. Stir in minced garlic and sliced zucchini, cooking until vegetables are softened and browned, about 5–6 minutes, stirring occasionally.
6. Step 6: In a small bowl, whisk together olive oil, red wine vinegar, Italian herbs seasoning, garlic powder, Maldon sea salt, and crushed red pepper flakes.
7. Step 7: In a large bowl, combine drained farro, roasted red pepper strips, and the sautéed vegetables. Pour the dressing over and toss well to mix all flavors.
8. Step 8: Serve the salad immediately or chill for 30 minutes to allow the flavors to meld and intensify.

Tips & Variations

• For extra protein, add some cooked chickpeas or grilled chicken to the salad.
• Use quinoa or barley instead of farro for a different grain texture.
• Fresh herbs like basil or parsley can brighten up the salad when added just before serving.
• If you prefer a milder dressing, reduce the crushed red pepper flakes or omit them altogether.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It can be served cold or brought to room temperature before eating. If desired, freshen up the flavors by stirring in a little extra olive oil or vinegar when reheating or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another grain instead of farro?

Yes, quinoa, barley, or couscous work well as alternatives and can be substituted in equal amounts.

Can this salad be made ahead of time?

Absolutely! The salad tastes great after sitting in the refrigerator for 30 minutes to a few hours, allowing the flavors to develop fully.

Red Pepper Zucchini Farro Salad Recipe

Print Recipe

★★★★★

5 from 211 reviews

This Red Pepper Zucchini Farro Salad is a vibrant and hearty dish featuring tender farro cooked to al dente perfection, sautéed zucchini and red onions, and sweet roasted red pepper strips. Tossed in a tangy and aromatic dressing made with red wine vinegar, olive oil, and Italian herbs, it’s a flavorful and healthy salad perfect for lunch, dinner, or as a side dish.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains

• 1 lb farro

Vegetables

• 1/2 red onion
• 2 zucchini
• 4 cloves garlic
• 1/2 cup roasted red pepper strips

Seasonings and Dressing

• 1 tsp garlic powder
• 1 teaspoon Maldon sea salt
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 tablespoon Italian herbs seasoning
• 1/4 teaspoon crushed red pepper flakes
• small amount of olive oil (about a glug) for sautéing

Instructions

1. Rinse Farro: Add farro to a colander and rinse well with cold water to clean and remove excess starch.
2. Cook Farro: Boil a large pot of water and add the rinsed farro. Cook until soft to the touch but still slightly firm (al dente), about 15 minutes. Drain well once cooked.
3. Sauté Vegetables: While the farro cooks, heat a small amount of olive oil in a pan over medium-high heat. Add the half red onion and cook until soft and lightly browned. Stir in minced garlic and diced zucchini. Continue cooking until the zucchini is softened and browned, about 5-6 minutes, stirring occasionally.
4. Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Italian herb seasoning, garlic powder, Maldon sea salt, and crushed red pepper flakes until well combined.
5. Combine Salad: In a large bowl, add the cooked farro, drained roasted red pepper strips, and the sautéed onion, garlic, and zucchini mixture. Pour the dressing over the salad and toss thoroughly to combine all ingredients evenly.
6. Serve or Chill: Serve the salad immediately for a fresh taste or chill for 30 minutes to let the flavors meld and intensify before serving.

Notes

• Farro can be substituted with other whole grains like barley or quinoa if desired.
• For a vegan or vegetarian diet, this salad is suitable as is.
• Adjust crushed red pepper flakes to taste for desired spiciness.
• Chilling the salad enhances the flavor development and makes it more refreshing.
• Use Maldon sea salt or a coarse salt for better texture and flavor but regular sea salt can also be substituted.

Keywords: farro salad, zucchini salad, roasted red pepper, Mediterranean salad, healthy grain salad, vegetarian salad